Delicious  sweet,mild, flaky and soft, Badhushas can be prepared easily at home,it is not a big deal if you follow the steps given below .Children will enjoy the taste and its shape,by the name Mini Dough nuts.



Maida(plain flour)-1 cup, obtain 12 to 15 badhushas

Butter and oil-1/4 cup(melted)

Yogurt-2 tbsp or thick milk

Cooking soda-1/4 tsp

Sugar -1 tsp

Salt a pinch

Badam-2 tsp chopped

Oil to fry  approx-200ml

Sugar Syrup:

Sugar 1 1/2 cup

Water -1 cup

Lemon juice 1 tsp (to avoid forming crystallized)


1.In a wide bowl add Maida ,cooking soda,Salt,Sugar and mix well by adding ghee and oil,Gradually add yogurt and mix gently and crumbly,as shown in the below picture.


2. Sprinkle water little and make it to a smooth dough,let it set for 10 to 15 minutes.


3.Make it into a small lemon sized balls,do not roll by pressing hardly,make it gently with out any cracks on it.

4.Hold a ball  between your palms, just press little to make a flat shape,make a thumb impression in the middle.


5.Sugar syrup: Take another vessel add 1 cup of Sugar and 1 cup of water bring it to boil when the sugar dissolves boil for 5 more minutes check the consistency,one string consistency,now add lemon juice and switch off.

6.Heat oil in a pan, add these Badhushas scatteringly,fry in low flame carefully otherwise the middle part will not be cooked,fry golden brown.

7.Add fried badhushas in warm sugar syrup,turn in and on the sugar syrup, so as to get coated allover the Badhusha let it get soaked in syrup for about 30 minutes.

8.Transfer to serving dish sprinkle finely chopped Badam or Pista .

This can be stored for 4 to 5 days fresh.



Aadi kummayam-Aadi kool chettinad special

Aadi kummayam-Aadi kool:

Aadi kummayam is famous sweet prepared in the Chettinad region, Texture of this sweet will be smooth and soft to swallow, this wonderful sweet takes the main place in all Chettinad functions like Marriages, Padappu and in important banquets.

Why this is called as Aadi kummayam?
This unique sweet gets the name of the running Tamil month “Aadi” as prefix Aadi kummayam. Specialty is, In olden days our ancestors follow the practice of celebrating ‘Aadi Vevu’ as a ritual practice by making Aadi kummayam as special during this month on the first year after their daughter’s marriage. This
kummayam has abandunt health value which strengthens the bone and uterus for pregnant ladies and girls is the truth based on the main ingredients used to prepare.

Recipe link:
Check our website

This sweet is purely made out of Urad dal and ghee, in addition to very little moong dal and raw rice, Karuppatti(Palm jaggery) and Jaggery for the sweet taste. All three main ingredients have their own health benefits nutritionally.

This is very easy and lip-smacking sweet to prepare in 10 to 15 minutes.

Aadi kummayam/Aadi kool
Aadi kummayam/Aadi kool

 Health benefits:

1. Consuming urad dal regularly increases your energy significantly as it replenishes the body, so we add it to our regular breakfast as Idly.

2. Especially this Aadi kummayam is particularly essential for women undergoing menstruation who have a higher chance of iron deficiency. This is the reason we do this Kummayam to feed our girl children during puberty. Even pregnant ladies can consume to gain uterus strength.

3. Urad dal is popular amongst vegetarians as it acts as a rich protein source.

4. These beans an inexpensive and tasty protein source, Proteins are vital for muscle building and the overall development of the body. It boasts of the two kinds of dietary fiber including insoluble and soluble fiber.

Ingredients to prepare Aadi kool flour:

Urad da-1 cup

Moong dal-1/4 cup

Raw rice-1/4 cup

Buy good quality Kummayam mavu from here:


Dry roast all above Ingredients until golden yellow.

Allow it to cool and grind to a very fine powder.(You can grind in the mill if it is in large quantity)

Sieve it once, you can prepare this flour in large quantity, store it for about 6 months.

Measurement and Preparation of Aadi kummayam:

Given measurement serves-4 to 6 people,

Aadi kummayam Mavu(flour)-1 cup

Jaggery-1/2 cup

Karuppatti-1/2 cup

Ghee-1/2 cup or as you prefer

Water-3 to 4 cups

Aadi kummayam/Aadi kool
Aadi kummayam/Aadi kool

Heat pan with one teaspoon of oil, fry Aadikool mavu for 2 to 3 minutes(hand bare-able heat), allow it to normal temperature.

Aadi kummayam/Aadi kool
Aadi kummayam/Aadi kool

In another vessel dissolve karuppatti and jaggery with 2 cups of water, Filter it and keep it ready.

Now mix both flour and syrup with the help of ladle or by hand, without any lumps in it, add the rest of the water and mix well.


Bring it to boil by stirring it continuously, add ghee in the middle little by little.

Gradually it will leave its surface of the pan by thickening, shows your Kummayam is in perfect consistency to remove from fire.


Now it is time to pour the rest of the ghee stir well and transfer to a serving bowl.

This can be stored without refrigeration for 2 to 3 days.

Note: You can use a non-stick pan for an easy and better result for less consumption of ghee.





7 Cup Cake

7 Cup Cake:

7 measures of ingredients:

It’s not a  great challenge to cross 7 Seas, and climb 7 Mountains. It is as simple as 7 measures, what we have in our kitchen! Delicious sweet  easily can make in large amount to share with our friends and celebrate Diwali.  7- cupcake will be soft and toothsome sweet stays fresh for 15 to 20 days.


Ingredients: All measures 7 cups

Gram flour-1 cup

Coconut- 1 cup

Ghee-1 cup

Milk-1 cup

Sugar-3 cups


Heat Pan with 1 tbsp of Ghee and fry gram flour until it changes raw smell.

Add Coconut mix well, add sugar and Milk in it.

Stir continuously by adding  ghee , In 15 to 20 minutes in medium flame.

Gradually it will leave its sides of the pan, by froth forming .

Transfer to greased  plate, Cut into desired shape.


Sweet somas

Sweet Somas:

Somas Crispy sweet snack commonly liked by all.This is all convivial special,prepared with different type of stuffing’s inside.Looks beautiful and makes your Diwali special.

Sweet somas
Sweet somas


Maida-1 cup

Sooji Rava- 1 handfull

Salt -1/4 tsp

Milk 1/4 cup

Preparation for Filling:

Coconut – 1 cup

Coarse ground fried channa -1 cup

Caster Sugar – 1 (cup powdered sugar)

Heat pan with 1 tsp of ghee, add Coconut saute for a while.Now add fried channa powder and sugar mix well.

Switch off stove no need to cook on fire,Keep aside.

Method to prepare Somas:

Take wide pan add Maida,Rava and salt mix with milk .

Sprinkle some water and make it to soft dough.

Roll it  in to small balls and spread to mini round patties.

Stuff fillings in the middle fold to semi circle, press its  edges with fork, so as to seal properly.OR Use the somas maker .



Heat oil in a Kadai, fry these Somas to  golden brown, in medium flame.


Store in air tight container distribute to your friends and enjoy Diwali.



Puffed channa dal mittai

Puffed Channa dal/Pottu kadalai mittai:


ggle image
Google image kadalai mittai


Pottu kadalai is normally used in our kitchen. We know that it  is used for Chutney. Coarse grind Channa is used for all vegetable stir fries and  also it is a great supporter in kitchen it acts a as liquid thickener and added in case of excess salt. It helps us in many ways. We are now using this Puffed channa for making yummy Mittai.


Puffed Channa-1 cup (can make in fried and broken ground nuts)

Jaggery powdered-3/4 cup

Elaichi powder-1/4 tsp


Take pan add powdered Jaggery sprinkle some water melt in low flame , filter it.

Bring it to boil again for 3-5 minutes so as to make pearl consistency,Check by dropping it in a cup of water it will not dissolve , it stays as such without any change.

Now switch off stove and add Puffed channa dal  and elaichi powder to it , mix well and keep aside till it reduces to warm temperature.

Wet your hands to make small lemon sized balls.

When it cools down, store it in air tight container.




Healthy balls can be done in a few minutes with less effort and ingredients. This is known as “sathu urundai” in Tamil because we use protein rich dal flour mixed with pure ghee, Moong dal flour or fried channa dal flour can be used to make it yummy. In Andhra Pradesh, they do with fried urad dal flour. Only three ingredients used to make this delicious balls.




Moong dal roasted, golden yellow and powdered -4 cups

Sugar powder-4 cups

Ghee-1  cup or 1 1/4


Fry moong dal golden yellow and grind into fine powder.

Sugar grind into fine powder, both powder in equal measures then sieve it together.

Add Elaichi powder to it.

Heat ghee in a heavy bottom pan,  switch off the flame.

Add these mix into it stir well in ghee.

Make it into lemon sized balls or fill in mavurundai kinnam press it to get a different shape. This attracts the children to have more.


Make your shapes by pressing tightly, when the mixture is warm, or heat it to get warm so that it will not get broken easily while eating.

Add more ghee if you prefer.



Kandharappam/Anjarisi Paniyaram-2

Chettinad recipe Kandhar Appam/Anjarisi Paniyaram:

This is one of the Chettinad famous recipe(sweet pancake) this will be soft and delicious.Preparation of this appam is very easy. It will be a real treat for sweet lovers.This sweet has a new version of Kandharappam, with Urad dal, Channa dal, Sago and both rice soaked and grind with Jaggery and Elaichi, this brings the delicious taste as Anjarisi Paniyaram, because of these 5 grains used as main ingredients.



Raw Rice(Pachari) 1 cup

Idli Rice 1/4 cup

Urad Dal -1 tbsp

Channa dal-1 tsp

Sago-2 tsp

Cashews-4 nos(optional)

Fenugreek Seeds 1 tsp

Cardamom(Elakka) Powder 1 tsp

Grated Coconut 1/4 cup or less (optional)

Grated Jaggery(vellam) 1 1/4 cups

Oil For deep frying 1 cup


Wash the rice and the dal and soak them with the fenugreek seeds in enough water to cover for 2 hours. Drain completely.

Grind the soaked ingredients with 1 cup of water in a blender to make a smooth and thick batter.
Add cardamom, coconut, and jaggery to the batter, Mix well. Refrigerate for 30 minutes.
Mix the batter well. It should have the consistency of a dosa batter.
Heat oil in a wok over medium heat. When the oil is hot but not smoking, gently pour in, a small ladle of batter.
When the kandarappam rises to the top and turns golden brown at the surface turn it over. Remove it from the pan after about 10 seconds. It should be golden brown on both sides.

Make the remaining kandarappam in the same way and serve hot.This measurement can give you 20 to 25 nos of appam.